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RecipeMexican Turkey Drumstick Mole
In this classic Mexican stew, turkey legs are poached until falling-apart tender, then the meat is teased off the bones and simmered in the rich, spicy sauce flavored with bittersweet…
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RecipeBrazilian Chicken & Shrimp Stew (Xim-Xim)
This is my take on xim-xim, a traditional stew from Brazil by way of West Africa. Xim-xim relies on a specific set of ingredients: dendê oil (the Brazilian name for…
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RecipeShrimp Stew with Coconut Milk, Tomatoes & Cilantro
This dish is the perfect weeknight comfort food. It’s quick, but soul-satisfying, and since it serves at least six, you’ll have leftovers—which will be even more flavorful the next day.…
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RecipeMexican-Style Chili
This spicy, smoky beanless chili features pork shoulder stewed with ancho and pasilla chiles. Serve it with soft, fresh tortillas, to offer a counterpoint to the chiles' heat.
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RecipeGoat Mole Rojo
Red mole is not necessarily as complex as the black stuff--no chocolate and no blend of chiles--but it's also made with oregano and thyme for a more herbaceous finish.
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RecipeRed Pozole with Chicken (Pozole Rojo Con Pollo)
This Mexican stew featuring chiles and hominy is perfect party food: it feeds a crowd and the toppings passed around the table add to the festive nature of the dish.…
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RecipeQuick Chicken Posole
This speedy version of the classic Mexican chicken and hominy stew hits all the right notes. Serve with tortilla chips, if you like.
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RecipePinto Bean, Chayote, and Corn Stew
Chayote is a Mexican squash with a single seed, firm flesh, and mild flavor. If you can’t find chayote, substitute zucchini or summer squash.
